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Conference 2012 |
Enhancing Health with Plant-Based Nutrition
Purpose and Objectives |
Schedule |
Plant-Based Menu |
Continuing Education Credits |
Supporters |
Past ConferencesHealth Conference 2012Health Conference 2011 Health Conference 2010 |
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Plant-Based Gourmet Menu
Breakfast Options
Dave's Killer Bread including Robust Raisin, Sin Dawg, & Peace BombDelicious spreads including Peach Ginger and Blueberry Jam donated by Jam on Hawthorne and various nut butters courtesy of Artisana.
Fresh Fruit Platter provided by Organically Grown Company, including a variety of seasonal melons, berries, & more
Organic Juice
Lunch Options
Raw Salad BarA variety of greens including frisee, arugula, baby beet greens, spinach, and romaine; fresh vegetables such as carrots, cherry tomatoes, beets, celery and cucumbers and your choice of raw salad dressing. optional cooked topping: seasoned tempeh crumbles
Raw Melon & Jicama Salad with Minted Lime Dressing
Live Pasta with Sweet Tomato Marinara and topped with Brazil Nut Cheese Crumbles *Contains nuts
Raw Kale Salad with Shaved Fennel, Fig, and Apple
A fresh chiffonade of kale mixed with shaved fennel, tossed in dressing & topped with fresh figs and apples.
Tofu and Refried Bean Enchilada Casserole
Quinoa Biryani
Steamed quinoa mixed with colorful bell peppers, onions and raisins.
A Decedent Dessert Offering courtesy of Petunia's Pies and Pastries